Sep 21, 2018

Shiso Chicken Tenders 紫蘇雞柳

Sourcing ingredients can be a hard task in Taiwan. Like this time, I was going to use mint leaves for a more Thai style chicken recipe, but the grocery store that I went to didn't carry mint leaves that day. Don't even think about traditional market, I might have better luck finding a pot of mint plant there, but all I need was just a small bundle of fresh leaves.

So I was trying to figure something out in front of the fresh herbs section. Shiso it is. Changing from Thai to a more Japanese recipe.

Shiso chicken tenders 紫蘇雞柳 -


  • 12 chicken tenders
  • 8 shiso leaves
  • 1 small bundle cilantro
  • 1/3 cup chicken stock
  • 2 garlic cloves
  • 1 teaspoon grated ginger
  • 1 teaspoon salt
  • Some olive oil
  • Some corn starch
  • Some white pepper powder


Julienne shiso leaves. Peel and finely chop the garlic gloves. Peel and grate the ginger. Finely chop cilantro.

Remove tendons from chicken tenders. Coat the meat with corn starch. Gently shake off excess powder.

Drizzle some oil in a non-stock pan, at least enough to evenly coat the bottom of the pan. Turn to medium high heat. Once the surface warms up, transfer chicken over one by one. Sear till colored then flip and continue to sear the other side. Once ready, scoop out the chicken tenders and set aside for later use.

Using the same pan, drizzle more oil to coat the bottom. Still using medium high heat. Add in garlic, ginger, salt, and some white pepper powder. Give it a quick stir, sear till aromatic but not burnt.

Pour in chicken stock and transfer seared chicken tenders back to the pan. Bring to a boil then keep it as a simmer for few more minutes. Add in shiso leaves and cilantro. Cook till the juice has been reduced. The sauce should thicken a little and slightly gooey, but not completely dried.

Use just a little less than one teaspoon of salt if a lighter taste is desired.

Weeks passed since I made this dish, and I successfully found a stable supply of fresh mint leaves at a nearby grocery store. Thankfully, my Thai influenced chicken tenders recipe should be up soon!

Other chicken related recipes:

Sep 17, 2018

Cheesy Mashed Potato Patties Served with Worcestershire Sauce

Something about oozing cheese and mashed potatoes.

My first intent was to make them into patties, somehow ended up more like Japanese korokke, but seared not fried. Mixed cheese was incorporated - mozzarella for its creaminess and cheddar for a boost of saltiness, but supposedly mini Camembert should work too.

Cheesy mashed potato patties served with Worcestershire sauce -

Ingredients (makes about 6 korokke-sized patties)?

  • 2/about 515 grams potatoes 
  • 1 cup mixed cheese (mozzarella and cheddar used here)
  • 1 egg
  • 3 to 4 tablespoons unsalted butter
  • 1 tablespoon heavy whipping cream
  • 3 tablespoons chopped parsley
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper
  • Some all purpose flour
  • Some Japanese panko
  • Some Worcestershire sauce


Prepare a pot of water. Meanwhile, peel and cut the potatoes into medium sized cubes. Drop the potatoes to the pot, start with cold water and bring to a boil. Once boiling, lower the heat to a simmer, cover with lid and continue to cook for about 20 minutes. Test with a fork and see if it can pierce through, otherwise, continue to cook till softened. 

Once ready, drain well and let them cool down for 10 more minutes, the remaining moisture can further evaporate during this time. Afterward, mash these potato cubes. Ideally, use a masher to do the job, if there's really no suitable tools, blender can be your last resort.

I actually store mashed potatoes in the fridge overnight, so I can save some troubles when ready to cook. In that case, remove mashed potatoes ahead of time to bring it to room temperature.

To the mashed potatoes, add in 1 tablespoon heavy whipping cream, chopped parsley, 1 tablespoon of salt, and 1/4 tablespoon of black pepper. Mix till incorporated.

Shape and squeeze mixed cheese into small ball shapes. Wrap the cheese ball with mashed potato. If mashed potato gets too sticky and hard to work with, mix in some flour. Shape into medium sized patties, similar to Japanese korokke.

Prepare three plates, one filled with flour, 1 with beaten egg, and 1 with some Japanese panko. Transfer potato patties one by one, first coat the patties with flour, then dip in beaten egg, lastly cover with panko. 

Take a non-stick pan. Add in unsalted butter and turn to medium heat. Once melted, gently add in the patties one by one. 

Sear till colored then flip to sear the other side, add more butter if the surface of the pan appears too dry after flipping.

Serve with some Worcestershire sauce.

Mashed potatoes can be hard to work with, they can get too sticky and make it very hard to form into patties. In that case, on top of mixing some flour to the mixture, try wearing gloves and dust both hands with flour.

Time to melt away with that oozing cheese filling.

Other recipes with potatoes: